A carregar...
Publicação
Sensory evaluation of virgin olive oils from organic agriculture and integrated production
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 48.28 KB | Adobe PDF |
Orientador(es)
Resumo(s)
In the present work four olive groves were selected: two in organic agriculture and two in integrated
production. Olives were handpicked at two ripening stages and processed by a low-scale mill with a
working capacity of 0.05 tons h-1. Differences between olive oils were evaluated through a sensory
quantitative descriptive analysis (QDA) for positive attributes; moreover, some chemical parameters
that could be related with bitterness, like phenol content and the specific absorbance at 225 nm (K225),
were determined as well. Some analyses were also conducted with an Alpha MOS electronic nose
system, FOX 2000.
Descrição
Palavras-chave
Virgin olive oil Bitterness Sustainable agriculture QDA Dieta mediterrânica
Contexto Educativo
Citação
PERES, M.F. [et al.] (2010) - Sensory evaluation of virgin olive oils from organic agriculture and integrated production. In A Sense of Quality - European Conference on Sensory and Consumer Research, 4th, Vitoria/Gasteiz, 5-8 september.